appetizers

Smoky Cheese Dip With Shredded Beef

Andrea West — Fri, 05 Sep 2025 02:29:40 +0000

Smoky cheese dip is cheesy and gooey, and will be your new favorite leftover shredded beef recipe! This recipe requires only three ingredients, making it one of my favorite 5-minute meals. It’s decadent, flavorful, and delicious, and it works with any leftover protein. Any excuse to eat chips, right?

We start with leftover shredded beef from my 2-ingredient crockpot roast, which is one of the simplest meals you’ll ever make. The chewy, crispy beef adds amazing texture and flavor to the dip. And because we load it with meat, this is a high-protein dip recipe you can add to your repertoire.

The only thing better than white queso dip is beef queso dip! It’s savory, hearty, and addictive. Make this the time you have some leftover beef, and then let me know how you like it!

One of my goals for 2025 is to normalize semi-homemade cooking. Complicated recipes with numerous ingredients have their place, but most people don’t have time for that. My easy, smoky cheese dip can be made with leftover shredded beef and store-bought ingredients!

I’m working on a list of store-bought items that I always keep on hand and hope to post soon. Fire-roasted salsa and queso will be on it. Rather than dicing onions, chilies, and peppers and using a bunch of seasoning, salsa provides all of that, and all you have to do is open a jar.

Homemade queso is easy enough, but sometimes you don’t feel like it. Store-bought queso can be used in obvious ways, such as tacos, burritos, and nachos, but I also use it in casseroles, Mexican creamy rice, and it’s my secret ingredient in white chicken chili. It makes it gloriously cheesy without using cream and/or cheese!

Smoky Cheese Dip

Using leftover beef prevents food waste, and buying the salsa and queso when they were on sale makes this a win for both flavor and budget-friendly, frugal meals! If you struggle with ways to use leftovers, it’s one of the things I share the most on Instagram stories. Be sure to find me on Instagram to follow along!

Football season starts this week! What screams game-day food more than a hearty, cheesy hot dip and chips? I’m a sucker for a good smoked cheese dip, and this one checks all the boxes! Add it to your collection of quick meals, high-protein meals, leftover roast ideas, and more!

Ingredients You’ll Need

It seems silly to write this recipe out because it’s so simple. You only need three ingredients to make this smoky cheese dip recipe, but I’ve included some variations below.

Shredded beef. I used shredded beef from an easy chuck roast I had made the day before. It added a rich, savory flavor while transforming the meat into something completely different. It also adds amazing texture! Use any meat you want. Cooked sausage is delish, too.
Queso. Store-bought queso makes this quick and easy. The brand I buy has clean ingredients and tastes great. I suggest reading labels because some contain a long list of questionable and unnecessary ingredients, while others are pretty straightforward.
Fire-roasted salsa. I always have fire-roasted salsa in my pantry. I love the smoky flavor, but you can use any salsa you like. Keep in mind that the flavors in the salsa will impact the taste of your dip. This isn’t a situation where you would want to use a pineapple salsa, lol!

This dip is perfect exactly as written above, but sometimes I like to jazz it up with Aleppo pepper and stretch it with a can of black beans.

[wptb id=139863]

Smoky Cheese Dip With Shredded Beef Steps

The instructions are self-explanatory and straightforward. As always, the recipe card below includes exact measurements you can print out.

If you want smaller pieces of beef, start by chopping it. I like mine to be a mixture of smaller pieces and large ones for a variety of textures.
While not necessary to the recipe, prepare the garnishes next if you plan to add them. I usually sprinkle the dip with thinly sliced scallions for a pop of color and freshness.
In a microwave-safe bowl large enough to mix the dip, combine the queso, salsa, and shredded beef.
Microwave at full power for 60 seconds, stir, and repeat until the dip is heated through. The outside edges will get hot before the middle does, so it’s necessary to stop and stir in between cooking intervals.
Once the dip is evenly heated, transfer it to a serving bowl and top with your desired garnishes.

[wptb id=139841]

Tips & Variations

I prefer to prepare this in the microwave, but if you’re not comfortable with that, you can also prepare it on the stove or in a slow cooker. On the stove, I suggest heating it at the lowest possible heat so the bottom doesn’t scorch. In a crockpot, combine all three ingredients and let it go on low heat until hot and bubbly.
Having pre-cooked protein in your freezer allows you to make meals like this quickly and easily. When doing my weekly ingredient prep, I like to cook up extra protein and freeze it into single-serve and meal-size portions. My favorite freezer containers are perfect for this!
You can use any salsa you like to change the flavor entirely. I love a fire-roasted salsa because of its complexity and smokiness, but I’ve also made this with salsa verde, which gave the dip a delightful pop-up tanginess and freshness.

If you’ve tried my Smoky Cheese Dip recipe or any recipe on my site, please leave a comment below!

[wptb id=134710]

Smoky Cheese Dip With Shredded Beef

Smoky cheese dip is cheesy and gooey, and will be your new favorite leftover shredded beef recipe! This recipe requires only three ingredients, making it one of my favorite 5-minute meals!

Prep Time 3

Cook Time 2

Total Time 5

Servings

Calories 790kcal

Equipment

Ingredients

2 cups shredded beef
1 cup queso cheese dip
1 cup fire-roasted salsa

Instructions

Chop the beef, if necessary.
If using them, prep the garnishes.
Add the beef, queso, and salsa to a bowl.
Cover and microwave for 60 seconds.
Stir well and repeat the step above until hot.
Taste and adjust for seasoning.
Transfer to a serving bowl.
Garnish, serve with chips, and enjoy!

Nutrition

Simple Sausage Balls With Pumpkin & Parmesan

Andrea West — Mon, 23 Jun 2025 01:15:52 +0000

My simple sausage balls with pumpkin and Parmesan are a twist on a classic appetizer recipe. They’re savory, tender, and adding pumpkin puree gives all the fall vibes. They can also be made the day before, and we all need an arsenal of quick, last-minute appetizers on Thanksgiving and Christmas!

Serve them with my easy pumpkin dip and sausage egg bake for a fall brunch or as a high-protein snack. Speaking of snacks, these don’t last long in our house! If you prefer sausage balls without Bisquick, this one’s for you. They’re low-carb, gluten-free, and dairy-free with a simple swap.

If you followed my savvy grocery shopping tips, this is an incredibly cheap appetizer. I got both the sausage and the pumpkin when they were buy one, get one free!

It’s no secret that I’m a fan of savory foods, and these simple sausage balls with pumpkin and Parmesan might be my favorite new pumpkin recipe – and yours!

Sausage and pumpkin make a perfect flavor combination, and judging by the number of pasta recipes that combine these ingredients, the Internet agrees. Sausage is highly underrated as a shortcut ingredient. It packs a huge punch of flavor, eliminating the need for numerous other ingredients. And because of its intensely savory flavor, it does a great job of offsetting the tanginess of the pumpkin, which is what most people don’t like about pumpkin. Almond flour and Parmesan cheese serve as binders, also providing richness and flavor.

Simple Sausage Balls

If you’re trying to hit specific protein goals, these are essentially little balls of protein lol! Since they’re mostly sausage, each sausage ball delivers approximately 6 grams of protein, depending on the brand of sausage you use. And if you’re like me and prefer sausage balls without Bisquick, this recipe is for you!

Related: Easy Stovetop Cooked Apples

Main Ingredients

Four simple ingredients are all you need, with a few optional to pump up the flavor.

Sausage. Any type of pork sausage, including breakfast sausage or Italian sausage, will work.
Pumpkin. You’ll want to use canned pumpkin purée for this and not pumpkin pie filling.
Almond flour. I love using almond flour in savory dishes. It’s quite literally ground almonds, so it adds a richness and a fattiness that works well in this recipe.
Parmesan cheese. It adds a savory, salty flavor to these simple sausage balls and also works as a binder. Freshly grated Parmesan works best. If you can’t have dairy, swap this out with your favorite dairy-free Parmesan cheese.

Optional seasonings. You can make this with the four ingredients listed above, and it’s fantastic. The sausage and Parmesan add plenty of salt, and depending on the sausage you’re using, you may already have a bit of kick from the pepper in the sausage. However, I like to add a touch of smoked paprika, garlic powder, onion powder, and black pepper. These aren’t necessary, but recommended.

[wptb id=140156]

Sausage Balls With Pumpkin & Parmesan

This recipe takes ten minutes to prepare, and you can clean the kitchen while they bake.

After preheating the oven, add the sausage, almond flour, Parmesan cheese, egg, and pumpkin purée to a large bowl. If you’re using additional seasonings, feel free to add them as well.
Gently combine the mixture with your fingertips, being careful not to press down into it and compact the meat. See my tips below on why this is important. Once the mixture is thoroughly combined and you can no longer see any almond flour or streaks of pumpkin, it’s ready to roll.
Line a large baking sheet with parchment paper. Form the meat mixture into walnut-sized balls, trying not to compact it too tightly. I use a medium-sized cookie scoop to do this, releasing the mixture directly onto the cookie sheet. This method ensures each sausage ball is the same size, which is necessary for even cooking. Continue this process until you’ve used all of the meat mixture.
Bake at 325°F on convection for approximately 20 minutes or until the internal temperature reaches 160°F. If you don’t have a convection oven, bake for 25 minutes or until the internal temperature reaches 160°F. Cooking on convection is essentially a giant air fryer, which helps the sausage balls get a golden brown exterior, but they’ll come out perfectly fine without it.

Garnish with extra Parmesan and chopped chives, and enjoy immediately, or hold off on the garnish, refrigerate, and garnish just before serving. For dipping, a cool and creamy sour cream mustard sauce is perfect!

Related: Fall-Inspired High-Protein Yogurt Bowl

[wptb id=140146]

Recipe Tips & Variations

Some brands of pumpkin purée contain more moisture than others. To ensure your pumpkin sausage balls don’t fall apart, pay attention to the consistency as you roll them. If they seem too wet, add a little more almond flour.
Overworking and overcompacting the meat can result in a tough and dense meatball. Using your fingertips, a light touch, and a lifting and folding method ensures the mixture itself isn’t overly compacted when mixing.
You can prepare these 24 hours in advance of baking. Prepare the entire recipe as instructed, but don’t bake it. After placing the sausage balls on the baking sheet, cover them with aluminum foil or plastic wrap and refrigerate until ready to cook.
Use any ground sausage you like. To lighten the dish up a bit, consider using chicken sausage. My homemade Italian chicken sausage would be perfect!
Since Parmesan cheese acts as a binder, I don’t recommend swapping it for a soft cheese like cheddar or mozzarella. However, any finely grated hard cheese will work. I’ve used pecorino and manchego with great results!
Enjoy as an appetizer for breakfast, Thanksgiving, and Christmas or a high-protein snack, especially if you’re a pumpkin lover.

If you’ve tried my Simple Sausage Balls or any recipe on my site, please leave a comment below!

[wptb id=140398]

Simple Pumpkin Parmesan Sausage Balls

Simple sausage balls with pumpkin and Parmesan are savory, low-carb, and gluten-free! Say hello to your new favorite fall appetizer!

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 420kcal

Equipment

Ingredients

16 ounces mild Italian sausage
1 cup almond flour
1/2 cup pumpkin puree
1/2 cup grated parmesan cheese
1 large egg

Instructions

Preheat the oven to 350°F.
Add all of the ingredients to a large bowl.
If using the additional seasonings, you can go ahead and them them too.
Gently and thoroughly combine the ingredients.
Line a large baking sheet with parchment paper.
Roll or scoop the meat mixture into balls and place on the baking sheet.
Bake for 20 minutes or until golden brown and cooked through. ** see notes

Notes

This makes 24 sausage balls. The nutritional amounts are for six servings, each consisting of four balls.

Nutrition

Greek Shrimp Salad: Simple Ingredients, Big Flavor

Andrea West — Sun, 05 Jan 2025 00:11:59 +0000

My simple Greek shrimp salad is my go-to when I need an impressive dish quickly! Tossed in a zesty red wine vinaigrette with olive oil, lemon, and garlic, it’s bursting with Mediterranean flavors.

Serve it with crusty bread as an easy appetizer, scoop it into lettuce cups for a quick low-carb meal, or toss the whole dish with orzo for an easy seafood pasta salad. There are so many ways to enjoy it!

If you have any leftover, I personally love using it to make a quick shrimp rice bowl for lunch!

This Greek shrimp salad can be on the table in about 15 minutes. It’s perfect for last-minute guests or an easy appetizer, especially during the holidays. Everyone loves this, and trust me, it will be the first to go! Cooked shrimp makes it even easier. In fact, this recipe is why there’s always a bag in my freezer. Serve it with homemade bread and good-quality olive oil as an appetizer or main dish. I’ll give you some ideas below!

My grandma Abruzzi was Sicilian, and I spent countless hours with her in the kitchen. Her food was simple and flavorful, and she always let the ingredients shine. She didn’t overcomplicate her food, and this simple shrimp salad is one she made over and over. I adore Greek flavors, much like the Italian flavors I grew up with. Good-quality olive oil, garlic, red wine vinegar, and oregano come together to create a flavorful yet straightforward dressing that allows the shrimp’s flavor to shine through.

Greek Shrimp Salad

This salad comes together in about 15 minutes, thanks to the use of pre-cooked shrimp, which is always in my freezer. There’s a stigma surrounding the use of pre-cooked and pre-chopped ingredients, and I want to normalize making things easier in the kitchen. Could I poach shrimp? Sure, I could. It takes less than 15 minutes. But sometimes, I don’t want to. Having cooked protein in your freezer allows you to quickly and easily put together delicious dishes like this.

Related: Simple Chickpea Salad With Greek Dressing

Ingredients You’ll Need

Except for the shrimp, most of the ingredients in my Greek shrimp salad are simple and probably already in your pantry!

Shrimp. I use cooked shrimp to keep the salad simple. To ensure you get the freshest shrimp, I recommend purchasing them from a local market or a supermarket with a well-stocked seafood department. I almost always get mine from Whole Foods. They are always fresh and perfectly cooked.
Olive oil. Quality ingredients matter in this salad. I don’t recommend three-dollar olive oil. The olive oil is the bulk of the dressing, and you will most definitely taste it. You also don’t need the most expensive olive oil. Cobram Estate Extra Virgin Olive Oil is delicious and one of my favorites!
Red wine vinegar. The shrimp is tossed in a simple red wine vinaigrette with lemon, garlic, and parsley. A hint of smoked paprika is the secret ingredient, adding a subtle smokiness that’s simply delish!

[wptb id=141489]

How to Make Greek Shrimp Salad

This recipe comes together quickly. Once you’ve made the dressing, all that’s left to do is prepare the shrimp.

Depending on how you plan to serve the salad, you can chop the shrimp into small pieces or leave them whole for a more impressive presentation. I prefer a rough chop, meaning I don’t try to make it perfect. This allows the dressing to soak in a little better than if we left the shrimp whole.
I usually serve this immediately, but it’s also delicious chilled. If you prefer it that way, cover the bowl and refrigerate it for 30 to 60 minutes. Before serving, stir it one more time, taste, and adjust the salt as needed, then transfer it to your serving dish.

Related: Shrimp Rice Bowl With Ranch Dressing

Tips & Variations

I love the salad’s simplicity, but I’ve also added olives, capers, and veggies. Thinly sliced celery, bell peppers, or fresh fennel are all delish!
This is perfect as a light dinner. Serve it as a filling for lettuce cups or over fresh greens. Drizzle any extra dressing over the top.
For shrimp rice bowls, pair the salad with cooked rice and your choice of fresh or cooked veggies. If you need more dressing, use the same ingredients to make more.
If you love a good shrimp sandwich, spoon the salad into toasted brioche rolls with greens for crunch and color. The dressing soaks into the rolls, and it’s absolutely delicious!
For an easy Greek-inspired shrimp pasta salad, make some extra dressing, toss the entire salad with your favorite cooked pasta, the dressing, and extra parsley, and enjoy!
You can keep this Greek shrimp salad in the refrigerator for up to three days. For optimal texture, I recommend consuming it within two days.

If you’ve tried my Greek Shrimp Salad recipe or any recipe on my site, please leave a comment below!

[wptb id=140398]

Greek Shrimp Salad: Simple Ingredients, Big Flavor

Try this Greek shrimp salad for a delicious, quick meal. Ready in just 15 minutes, it is perfect as an appetizer or main dish!

Course Salad

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 325kcal

Equipment

Ingredients

1 pound large, cooked shrimp
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons lemon juice
1 large garlic clove, grated
1/4 cup chopped Italian parsley, loosely packed
3/4 teaspoon Redmond sea salt
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/4 teaspoon smoked paprika

Instructions

Add the olive oil, vinegar, lemon, garlic, seasonings, and parsley to a bowl.
Using a whisk, stir well to combine the ingredients.
Add the seasonings and mix again. Set the dressing aside.
To prep the shrimp, remove the tails, roughly chop them.
Add the shrimp to the dressing.
Stir well with a spatula to coat the shrimp with the dressing.
Taste and adjust the salt.
Serve immediately or allow it to chill for an hour.

Nutrition

Healthy Mushroom Recipe With Garlic & Thyme

Andrea West — Sun, 10 Nov 2024 00:15:51 +0000

This healthy mushroom recipe is quick and easy to make, loaded with nutrition, and rich in heart-healthy fats. Enjoy it as a delicious side dish alongside crockpot shredded beef or my one-pan sausage and rice!

A simple combination of mushrooms, butter, olive oil, garlic, and thyme is roasted to perfection in the oven. This is a perfect side dish recipe all year long, but I especially love it in the fall. Add this to your list of Thanksgiving menu or fall recipes and enjoy!

A simple side dish with minimal ingredients and little prep? Yes, please! This healthy mushroom recipe with garlic and thyme takes approximately 30 minutes, with most of the time spent on hands-off cooking.

Whether you’re searching for side dishes for holiday meals or quick weeknight recipes, we all need an arsenal of easy side dishes. One of my favorite things about this recipe is that once the mushrooms are in the oven, you have time to assemble the rest of your meal!

Mushrooms are hearty and meaty. Roasting them at a high temperature intensifies their rich, savory flavor. I added thyme and garlic to the mushrooms, but the beauty of this recipe is that you can leave them out or swap them with your favorite herbs and spices.

Healthy Mushroom Recipe

Healthy means something different to everyone. To me, it means using ingredients that I can pronounce and eating foods in their whole form. What does that mean? Rice is rice, a mushroom is a mushroom, and butter is butter. I limit my consumption of food that comes in packages with a long list of mystery ingredients. Additionally, we also limit sugar because my husband is pre-diabetic.

Don’t let the simplicity of this recipe fool you. Mushrooms are full of fiber, potassium, and antioxidants. Grass-fed butter contains healthy omega-3s and vitamins A, D, E, and K2. You might be surprised to learn that fresh herbs are nutritional powerhouses. Thyme is antimicrobial, anti-inflammatory, and a great source of vitamins A, C, and copper. This is a side dish you can feel good about serving your family!

Related: Easy Crockpot Shredded Beef

Main Ingredients

For this healthy mushroom recipe, you only need mushrooms, butter, olive oil, and salt. Thyme, garlic, and pepper are optional but recommended.

Mushrooms. Today, I used white button mushrooms, but any mushroom works for this recipe, although the cooking time may vary by a few minutes.
Butter. High-quality, salted butter adds a rich, buttery flavor that complements mushrooms well and aids in browning.
Extra-virgin olive oil. A little good-quality olive oil adds flavor and helps keep the butter from burning. If you’ve ever wondered why chefs add butter and olive oil to a hot skillet, it’s because butter burns quickly at high heat, so adding olive oil helps prevent that.
Thyme. Because thyme and mushrooms go together like peanut butter and jelly! I add a little dry thyme to the butter mixture and garnish with fresh thyme because it’s so darn pretty, and mushrooms aren’t the most aesthetically pleasing dish.

[wptb id=141788]

How to Make

This recipe for healthy mushrooms is mostly hands-off. Regardless of the cooking method, fresh mushrooms always require a bit of preparation.

Preheat your oven to 450°F on convection, if available.
Prep your mushrooms. Some people leave the stems on, but I prefer to remove them.
Spread your mushrooms out on a large baking sheet, ensuring they are not crowded.
Add the olive oil and butter to a small bowl. Microwave on defrost until the butter is just melted.
Add the dry seasonings and minced garlic to the butter, stirring until well combined.
Drizzle the butter mixture over the mushrooms and toss well, ensuring they are all well coated.
After coating the mushrooms with the butter mixture, turn them over so that the cut side is down.
Place the pan in the oven and cook for 20 – 25 minutes, stirring at the 15-minute mark.
When the mushrooms are golden brown, remove them from the oven.
Transfer the mushrooms to a serving bowl and garnish with a few sprigs of fresh thyme, if desired.

Pro tip. Turning the mushrooms cut side down helps the liquid drain onto the pan and evaporate quickly, rather than filling the mushroom cap with liquid. If you skip this step, the mushrooms will take longer to brown.

Related: One Pan Italian Sausage & Rice

Helpful Tips + Variations

All ovens cook differently. My mushrooms were nicely browned at the 25-minute mark.
Mushrooms shrink a lot during the cooking process, so depending on how many people you’re serving, you will need to cook more than you think. These were three pounds of mushrooms that looked like this after roasting!
Don’t crowd the mushrooms on your baking sheet, or they will steam instead of browning. If necessary, use two baking sheets. I adore my extra-large high-sided baking sheets.
The salt will concentrate in flavor since these mushrooms are cooking down by at least half their volume, so use the salt sparingly initially. You can always add more at the end.
Spice up the mushrooms by adding a little cayenne or crushed red pepper. Freshly grated Parmesan and Italian parsley sprinkled over just before serving will add a big pop of flavor and color.

If you’ve tried my healthy mushroom recipe, please let me know in the comments below!

[wptb id=134710]

Healthy Mushroom Recipe With Garlic & Thyme

This healthy mushroom recipe is easy to make and loaded with nutrition and heart-healthy fats. Enjoy it as a delicious side dish or main course!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 122kcal

Equipment

Ingredients

3 pounds white button mushrooms
3 tablespoons butter (I use salted butter)
3 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon sea salt (I use Redmond Real Salt)
Fresh thyme for garnish optional

Instructions

Preheat your oven to 450° (on convection if you have it)
Clean the mushrooms by wiping them with a paper towel or a quick rinse.
Spread the mushrooms out on a baking sheet, making sure not to crowd them.
Add the olive oil and butter to a small bowl and microwave until the butter is melted.
Add the dry seasonings and minced garlic to the butter, stirring to combine.
Drizzle the butter mixture over the mushrooms and toss well.
Turn most of the mushrooms with the cut side down so the liquid can drain off.
Place the pan in the oven and cook for 20 – 25 minutes, stirring at the 15-minute mark.
When the mushrooms are golden brown, remove them from the oven.
Transfer the mushrooms to a serving bowl and garnish with a few sprigs of fresh thyme, if desired.

Nutrition

How to Make Sausage Balls | Gluten Free, Keto Snack

Andrea West — Thu, 20 Feb 2020 15:50:56 +0000

Many people know how to make sausage balls, but they’re usually dry and not great. This recipe yields tender, delicious balls of goodness!

I’ve never been a fan of Southern sausage balls, the recipe with Bisquick, cheddar cheese, and sausage. They are so dry I need a drink of water after every bite. But, for some reason, I wanted to like them, so I got in the kitchen and came up with my own version. It took me several tries to figure out how to make sausage balls that don’t suck, but in the end, I was so happy with the results. These are moist and flavorful and have become a regular part of my weekly food prep.

Ricotta is a magical ingredient. Its flavor is fresh and clean, so it doesn’t compete, and the fat adds moisture and richness to just about any recipe. It’s my secret ingredient in pancakes, meatloaf, and many other things. Almond flour keeps these gluten-free and low-carb. It also adds additional protein. Combined with a few other ingredients, you can have a batch of these whipped up in about 15 minutes.

We don’t follow a strict keto diet, but we do eat mostly low-carbohydrate, anti-inflammatory foods. I enjoy having high-protein, low-carb snacks like this when I need something quick but still want to feel satiated. I eat what makes me feel good and strongly believe nutrition is not a one-size-fits-all thing. What works for me may not work for you, but I love sharing healthy(ish) dishes like this, and if it helps someone out there reach their goals, that makes my heart happy!

How to Make Sausage Balls

Why We Love It

Quick. From start to finish, these take about 30 minutes.
High protein. Thanks to sausage, ricotta, and almond flour, these are packed with protein.
Minimal ingredients. These only require four main ingredients and a few pantry ingredients!
Healthier. The ingredients are clean and straightforward, so you know exactly what you’re getting.
Dietary friendly. If you’re on a gluten-free, low-carb, or keto diet, these are for you.
Meal prep. Enjoy all week for easy, high-protein snacks. They also freeze and defrost beautifully!

Ingredients You’ll Need

To make sausage balls, you only need a few ingredients, most of which you’ll likely already have on hand!

Italian sausage. I use ground to keep it easy. If you use links, remove the meat from the casing.
Ricotta. I prefer full-fat because the higher fat content adds moisture and keeps these light and fluffy.
Parmesan cheese. This adds a ton of flavor and acts as a binder.
Almond flour. To keep these low-carb and gluten-free, we prefer almond flour.
Italian parsley. I love the herby freshness and color parsley adds, but it’s completely optional.
Baking powder, salt, and pepper.

[wptb id=136237]

How To Make Sausage Balls

This is one bowl, one pan recipe that can be done in 30 minutes!

Preheat the oven to 400 degrees F
Line a baking sheet with parchment paper. I these sheets of parchment paper!
Add all of the ingredients to a bowl except the sausage and mix well.
Add the sausage and mix until just combined.
Use a cookie scoop to form little balls.
Place on the prepared baking sheet and bake for 20 minutes.

When you roll them, try not to compact the meat. Here’s a close-up of what they should look like. See the little cracks in the meat? That’s ok. Put a scoop of the meat mixture in the palm of your hand, and gently roll the meat until it’s formed a ball – without compacting too much. This helps them stay light and tender 😉

Serving Suggestions

We love these sausage balls with warm marinara, but they are equally delicious with sour cream.
These are perfect as a light meal with a salad, parties, and snacks.
We LOVE eating them for breakfast, especially on days we are short on time.

Helpful Tips

The sausage mixture can be made the day before. Just pop them in the oven when you’re ready to cook.
Use full-fat ricotta for the best texture. Blended cottage cheese also works.
For tender balls, don’t compact the meat. Use gentle hands when mixing and rolling.
Store leftovers in the refrigerator for up to 3 days, then freeze for up to three months.
Defrost frozen sausage balls in the microwave or in the oven at 300 degrees F for 15 minutes.

[wptb id=134712]

Serve This With

[wptb id=134710]

Save How to Make Sausage Balls To Pinterest

How to Make Sausage Balls

Many people know how to make sausage balls, but they’re usually dry and not great. This recipe yields tender, delicious balls of goodness!

Course Snack / Appetizer

Prep Time 15

Cook Time 20

Total Time 35

Servings balls

Equipment

Ingredients

1 pound Italian sausage
1 cup full-fat ricotta
1/2 cup Parmesan cheese
1 cup Almond flour
2 tsp baking powder
1/2 tsp black pepper
1/4 tsp salt
1/4 cup Fresh Italian parsley chopped

Instructions

Preheat the oven to 400 degrees F
Line a baking sheet with parchment paper and set aside.
Add all of the ingredients except the sausage to a large bowl.
Mix until thoroughly combined.
Add the sausage and mix until just combined.
Use a cookie scoop to form little balls.
Place each one onto the prepared baking sheet.
Bake for approximately 20 minutes or until the internal temperature reads 165 degrees F on a meat thermometer.

Crispy Baked Wonton Cheese Bites

Andrea West — Tue, 20 Oct 2015 22:44:50 +0000

In my family, we do appetizers instead of a big meal for Christmas, and my crispy wonton cheese bites are always a huge hit!

Appetizers have always been one of my favorite things to bring to any gathering. You can really get creative and have some fun with it! We love our Christmas appetizer dinner, and I personally look forward to all year!

While I love trying out new recipes every year, I have a few that are always requested, and my crispy wonton cheese bites are one of them. Don’t let the steps intimidate you. They’re incredibly easy to make!

Store-bought cheese sticks make this quick an easy!

I don’t know about you, but I despise frying food. It’s just a pain – and messy – so I’m a big fan of oven-frying. The key to making these crispy is using wonton wrappers and spraying them liberally with nonstick cooking spray. I use an organic spray, but you can use whatever you want or just brush them with olive oil.

I use store-bought marinara for dipping. There are some great varieties on the market these days, and marinara is one of my pantry staples. Once I have them cooked and plated up, I like to sprinkle the platter with fresh herbs and Parmesan cheese, which reminds me…

If you’re making a dish for a party holiday or special occasion, be sure to garnish! You’ll be surprised how much just a sprinkling of fresh herbs, a few slices of lemon or some chopped nuts can transform a dish into something beautiful. Since this recipe will be served at Christmas, I love the fact that it has red and green in it!

How to make wonton cheese bites:

I set my ingredients up assembly-line style, which makes rolling them quick and easy.

Preheat your oven to 425 degrees F.
Spray a large baking sheet with non-stick cooking spray or line with parchment paper.
Unwrap all of the cheese sticks, cut them into four equals pieces and set aside.
Remove the wonton wrappers from the package, cover them with a damp paper towel, and set aside.
Add an egg white and a teaspoon of water to a small bowl. Lightly beat it and set it aside.

Working with one wonton wrapper at a time, brush the edges with a light coating of egg wash.
Place a piece of cheese in the middle and fold in the sides. Press to seal.
Fold the top over and roll toward the opposite end. Press to seal all edges.
Place on the prepared baking sheet and repeat until all the cheese is wrapped.
Liberally spray the tops with nonstick cooking spray and bake on the bottom rack for 5 minutes.

Remove from the oven, flip and return to the oven on the middle rack for an additional 3-5 minutes or until golden brown and crispy.
If some of the cheese oozes out, that’s totally ok. The baked-on cheese is a treat for the chef

Serve this with:

Did you try this recipe?

Leave us a comment or rating below!
Tag and hashtag us on Instagram @nashvillemade #nashvillemadefood
Follow us on Instagram, Pinterest, Twitter, and Facebook
Sign up here to receive our weekly roundup in your inbox.

Crispy Baked Wonton Cheese Bites

Cheese sticks baked in wonton wrappers for a delicious, guilt-free snack that's perfect football food or holiday appetizer!

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 5

Total Time 25

Servings Pieces

Author www.savingeveryday.net

Ingredients

7 cheese sticks
28 small square wonton wrappers
1 egg
1 teaspoon water
Nonstick cooking spray
Store-bought marinara for dipping optional
Fresh Italian parsley for garnish optional
Shredded Parmesan cheese for garnish optional

Instructions

Preheat your oven to 425 degrees F.
Spray a large baking sheet with non-stick cooking spray or line with parchment paper.
Unwrap all of the cheese sticks and wonton wrappers and set them aside.
Add an egg white and a teaspoon of water to a small bowl. Lightly beat it and set it aside.
Working with one wonton wrapper at a time, brush the edges with a light coating of egg wash.
Place a piece of cheese in the middle and fold in the sides. Press to seal.
Fold the top over and roll toward the opposite end. Press to seal all edges.
Place on the prepared baking sheet and repeat until all the cheese is wrapped.
Liberally spray the tops with nonstick cooking spray and bake on the bottom rack for 5 minutes.
Remove from the oven, flip and back on the middle rack for an additional 3-5 minutes or until golden brown and crispy.

Notes

I used mozzarella and Colby/jack for this recipe, but feel free to use any flavor you want.

I was sponsored to write this post on behalf of Weight Watchers and Collective Bias